Ħobż tas-segala, kif tagħmel id-dar

il Ħobż tas-segala it is a dark bread, light, crumbly and suitable for all diets. Rye is a plant that belongs to the family of ħaxix and its use has been known since ancient times. It is especially recommended for those who follow dieta sana u bilanċjata, because it is rich in fibre, vitamins and mineral salts, low in gluten and proportionally has fewer calories than normal homemade bread, but is more filling. In addition to promoting digestion and providing valid help against constipation, it is also an excellent ally for the heart: the presence of lisina helps blood vessels and fights arteriosclerosis. Rye bread is perfect both to accompany other savory and sweet ingredients: it is a very versatile bread that can be eaten daily. Excellent for breakfast with a thin layer of butter and jam, but also for a tasty snack, stuffed with Philadelphia, salmon and herbs. In short, rye bread is a food that shouldn’t be missing on your table! The recipe is simple and quick. Let’s see together all the steps to prepare rye bread at home:

Ingredjenti għal for 500 g of baked bread

  • Rye flour: 200 g
  • Dqiq 00: 200 g
  • Ħmira tal-birra friska: 10 g
  • Fine sea salt: 5 g
  • Żejt Evo: 30 ml
  • Ilma: 300ml
  • Preparazzjoni: XNUMx sigħat, 4 minuti
  • Tisjir: minuti 40
  • Totali: XNUMx sigħat, 4 minuti
  • Kaloriji: 200 kaloriji/100 g

Preparazzjoni

1

Mix the two flours in a large bowl and add the crumbled brewer’s yeast.

2

Pour half the dose of water. Mix initially with the licker, then by hand.

3

Add the last part of the water and the salt, continuing to knead with your hands. Add the oil and continue to knead until you get a smooth and compact dough.

4

Cover the bowl with plastic wrap and let it rise at room temperature for about 2 hours. The rising time will vary slightly based on the temperature.

5

Once risen, turn the dough out onto the work surface and dust it with flour. (

6

Roll out the dough up to 1 cm thick, with the help of a rolling pin. Once rolled out, roll it up to obtain a baguette and place it on a baking sheet lined with parchment paper. Cover it with a cloth and leave it to rise for another 2 hours at room temperature.

7

After two hours, uncover the dough and make some small cuts on the top with the help of kitchen scissors.

8

Bake in a preheated fan oven at 180° for 40 minutes.

aċċessorji

  • Pastry board in wood or steel
  • rolling pin
  • Taġen tal-ħobża
  • Bowl
  • Pot Licker

Pariri u pariri

Aħna nagħtuk parir biex sift the 00 flour first to combine it with that of rye, in order to avoid the formation of lumps.

As an alternative to 00 flour you can also use one manitobaof greater strength, which holds the leavening well.

Decreasing the amount of yeast will increase the leavening times, but will also improve the digestibility and lightness of the product.

Wet the parchment paper under running water and then squeeze it carefully, before placing the bread on it: this trick will ensure that it does not stick and burn on the bottom during cooking!

Rye bread can be stored in a closed paper bag for up to two days. You can also consider cutting it into slices and freezing it to use when needed.

You can add one or two tablespoons of fennel seeds to the dough sprinkle the surface with sesame seeds: the flavor will be even richer and the texture more tqarmeċ!

storja

Rye is a very ancient cereal, grown in the Lvant Nofsani for millennia and born during the Bronze Age as a spontaneous and wild plant. It spread first in Greece and the Balkans, then, thanks to commercial exchanges, the cereal arrived in Europe towards the X century, where it was mainly used by the populations of northern Europe, such as the Celts and the Germans, who ground it they made us black breadsource of livelihood for thousands of people. The production of rye bread is typical above all in German and Scandinavian countries also for traditional recipes such as kalakukko but, in recent years, it is spreading more and more throughout Europe. In Italy it is consumed above all in the northern regions close to the Alps.

Ingredjenti għal for 500 g of baked bread

  • Rye flour: 200 g
  • Dqiq 00: 200 g
  • Ħmira tal-birra friska: 10 g
  • Fine sea salt: 5 g
  • Żejt Evo: 30 ml
  • Ilma: 300ml
  • Preparazzjoni: XNUMx sigħat, 4 minuti
  • Tisjir: minuti 40
  • Totali: XNUMx sigħat, 4 minuti
  • Kaloriji: 200 kaloriji/100 g
  • Kategorija tal-kariga:Moħmi
  • Awtur tal-posta:
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Philip Owell

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